Preparation time: 20 minutes
Cooking time: 35-40 minutes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stick of celery, finely chopped
- 2 tbsp tomato puree
- 1 kg / 2 lb 4 oz / 4 cups ripe vine tomatoes, washed, cored and quartered
- 1/2 tsp caster (superfine) sugar
- 1 bay leaf
- 1.2 I / 2 pints / 5 cups vegetable stock, hot
- 110 g / 4 oz / 1/2 cup reduced-fat creme fraiche
- large Gala or Braeburn apple, cored and
- finely diced salt and freshly ground black pepper
- Heat the olive oil in a large saucepan set over a medium-low heat; add the onion, carrot, celery and salt, then sweat for 8-10 minutes.
- Stir in the tomato puree, then add the tomatoes and mix well before adding the sugar, bay leaf, and seasoning; cover and leave to stew for 10 minutes, stirring occasionally.
- Remove the cover after ten minutes and stir in the stock.
- Bring to a simmer before cooking over a reduced heat for 25-30 minutes. Stirring occasionally
- Discard the bay leaf before blending the soup with an immersion blender.
- Stir through the creme fraiche and return the soup to a simmer before adjusting the seasoning to taste.
- Ladle Into soup bowls and garnish with diced apple before serving.
by Chris Ching
With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.